Line 2 baking sheets with parchment paper or a silpat mat. Sift together the almond flour and powdered sugar and set them aside.

Heat up a small pot of water on the stove to create a double boiler for the Swiss meringue. Whisk the egg whites and granulated sugar in the bowl of a stand mixer over the double boiler until the sugar is fully dissolved and the egg whites are frothy (about 120F or 49C).

Remove the mixture from the heat and use the whisk attachment, on high speed, to beat the egg whites and sugar just until stiff peaks form, about 2 minutes. Add in the vanilla extract, lemon extract, and food coloring and mix for a few seconds, until they are fully incorporated.

Use a firm spatula to fold the dry ingredients into the meringue. This may take a while, just keep folding and pressing the batter against the wall of the bowl until the mixture is able to ribbon off and form a complete figure '8' without breaking. Don't over-mix.

Use a piping bag fitted with a medium circle tip, pipe out two 4-5 inch circles per lined cookie sheet. Rap the tray on the counter a few times to remove any air bubbles from within the batter (use a toothpick to remove any air bubbles that are visible and won’t come out).

Allow the cookies to rest on the baking sheet while preheating the oven to 300F (149C) conventional (no fan). Bake one tray at a time in the center of the oven for about 25 minutes. The macarons will darken in color slightly.

Remove them from the oven and allow the cookies to cool completely on the tray before picking them up.

Combine all the ingredients in a small saucepan over medium-low heat and whisk continuously until it thickens, about 5 minutes. The curd should be thick enough to coat the back of a spoon.

While it’s still hot, press the curd through a sieve into another bowl/jar, cover it and allow it to cool completely to room temperature. Store leftovers covered in the refrigerator.

In a large bowl, use an electric mixer to beat the cream cheese, butter and vanilla until they are well combined.

Add the powdered sugar and beat slowly until it is mostly combined, then turn the speed up to a high and beat for 2-3 minutes until the sugar is fully dissolved.

Place the first macaron cookie shell, facing downward, onto a flat surface. Use a pastry bag with a star tip to pipe a layer of cream cheese frosting onto the top of the macaron shell. Then drizzle some lemon curd on top of the frosting. Repeat with the rest of the layers and then refrigerate for at least 4 hours or overnight.

Macaron cake is best served only slightly chilled. Remove the macaron cake from the fridge about 30-60 minutes before serving, so the cream cheese frosting can soften a little.